Kid Innovated Totally Tasty Tostadas + Speedy Skillet Refried Beans + Mexican Chilli Limeade

Preparation

For the tostadas: 

1. Have kids peel and mince up the garlic. Thinly slice or tear the green onions. Set aside.
2. Add olive oil to a medium skillet and sauté the minced garlic and sliced green onions for a minute.
3. Add your pinto beans (dump the whole can in without draining it). Season with al pastor and salt. Sauté for 3-5 minutes. Turn off heat, then stir in butter until it melts and let beans cool slightly.
4. Once the beans have cooled a bit (they can be warm, but not hot), transfer them to a mixing bowl and have kids mash them with the back of a wooden spoon or a potato masher until they’re creamy and smooth. Take a taste and add more salt or Al Pastor if you want!
5. Chop up cherry tomatoes and red radishes. Thinly slice iceberg lettuce. With help from an adult, carefully grate carrots using a box grater. Slice black olives, chop or tear fresh cilantro, and slice lime into squeezable wedges. Adults: cut avocado in half, remove the pit, and slice the flesh of each half thinly before scooping out the slices from the shell.

To assemble tostadas:

1. spread a layer of refried beans onto each tostada. Top with kids’ choice of shredded lettuce, chopped tomatoes, shredded carrot, radishes, black olives, shredded cheese, and sour cream! It’s fun to let kids decide how they’re going to build their own tostadas - will they break up the tostada shell or keep it whole, and how will they layer it? Any way is sure to be delicioso!

For the mexican chilli limeade:

1. Squeeze the juice from the limes into a blender.
2. Add sugar (more or less according to your liking), cold water, a pinch of salt, and light chilli powder. 
3. Blend until smooth and frothy! Pour into cups and salud! (Cheers in spanish!)

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Al Pastor Rub

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